Cheesy Spinach Sauce

Recipe:

Ingredient Notes:

• Spinach. I use frozen chopped spinach in this recipe for convenience year-round. If you prefer, you can certainly use fresh spinach. Just be sure to remove the stems, blanch it, and keep in mind you’ll need about 30% more by weight than the amount specified for frozen.
• Cheese. Almost any semi-hard cheese with a noticeable flavor will work well here. Great options include Gouda, Emmental, Edam, or Cheddar.
• Milk. The fat content of the milk isn’t crucial for this sauce. However, if you’re looking for a slightly richer, creamier result, feel free to substitute the milk with half-and-half (10% fat).
• Flour. Use standard all-purpose flour with around 10% protein.
• Butter. For this sauce, and generally for any sauce where flour is cooked in butter, I recommend using butter with an 80% fat content or higher. Clarified butter is another excellent alternative.

Let’s start cooking!

Make the béchamel sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a couple of minutes, stirring constantly.

Then, gradually pour in the milk, stirring constantly to avoid lumps (I usually use a whisk). Cook and stir constantly until the sauce thickens.

Grate the cheese on a coarse grater. Add it to the hot sauce.

Stir.

Combine the spinach with half of the sauce and blend. If the spinach is already finely chopped, you can skip this step.

Then, combine it with the remaining sauce.

Season to taste with salt and stir.

Serve warm or completely cooled.

It is best to store this sauce covered with plastic wrap.

Enjoy!

This Cheesy Spinach Sauce recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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